okie dokie artichokie » hey guys, i'm steph! i'm a personal chef by day and food writer by night. this blog is all about the food i love to cook and eat-- some sweet, some savory, all delicious. welcome to my realm! xo

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Ceviche

Ceviche

 

Nothing says Peru to me more, than ceviche. It is the quintessential party food for Peruvians. It gives me so much joy to be sharing this recipe with you guys today because it truly is one of my favorites. To me, ceviche is symbolic of family and great moments spent together– things that we will always treasure in life.

Recently, my parents, sister and boyfriend came to visit for Thanksgiving. We spent most of our time in the kitchen of course– cooking, eating, and laughing. There may have also been some dancing involved.

Peruvian ceviche is fish marinated in lime juice and fresh chiles. Since the fish essentially gets cured and cooked from the acid in the lime juice, it’s really important you use the freshest fish you can find. Ceviche can be served with boiled sweet potatoes, Peruvian corn, and lettuce. Today, we opted to use niblets of Peruvian corn that offer a toothsome contrast to the silky softness of the ceviche.

 

Ceviche

Ceviche

Ceviche

 

 

// More Peruvian party appetizer foodstuffs

 

 

 

 

 

sig3

 

 

Jim - I finally got around to making this. It was great! I did add some minced habanero because we like it extra spicy.

I have one question. The juice of my ceviche tasted more limey (tart?) than what I’m used to at Peruvian restaurants. Is that because of the type of lime or just because mine was super fresh and a restaurant’s may have been sitting for a lot longer?

Regardless, this will be my go-to ceviche recipe.

Thanks for making this available!

Jim

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